A River Cottage HQ Experience

Oh to be at River Cottage, now that Summer's here,
To see the hens and pigs and veg, and taste Hugh's Stinger Beer.

To see the fruit trees growing, to wander midst the trees
And fields and gardens therewithin, and hear the buzz of bees.

And eat good food that's simply made, from Nature's larder found.
And feel a life that's meant to be, with peace and calm all round.

We met with other diners in the car park at the top of the hill. There is a small barn for shelter during inclement weather, and a brazier that is lit during winter months to keep people warm whilst waiting the ride down to the cottage itself. But we needed neither shelter nor warmth. At seven in the evening it was warm and balmy with the sun barely touching the rolling hills that greeted us. A pleasant young man asked us to sign his dining register and said that transport would be arriving shortly.

A massive trailer attached to a massive tractor duly appeared and we climbed aboard for a higgedly-piggedly ride down a steep track to River Cottage HQ itself. Past a wind turbine, some goats, some chickens, some cows and into the farm yard where we were greeted by another very pleasant young person who led us through the yard to a large teepee-effect tent where a welcoming champagne toast was made and canapes pressed upon us. We were then told we could wander freely around the farm and that dinner would be about 8.

I couldn't decide if River Cottage HQ seemed smaller or larger than it appears on TV. But it was certainly a world of its own. Vegetables growing in conventional beds and unconventional containers, a lovely fruit walk. Flowers interspersed throughout. Many chickens, some ducks. A couple of cows and their calves. We walked to the top of the yard in search of Hugh's pigs. Led by our noses, we found 5 young saddlebacks.

'Hooey, hooey hooey!' I called, because I understood that to be the language of pig. And they came running!! And then they look dis'grunt'led when they realised we had no food for them.

And thoughout our wanderings, River Cottage HQ staff appeared bearing more canapes - beetroot houmous on flatbread, Bloody Mary sardine on toast, mutton meatballs in a dill dip, courgette and goat cheese on toast. Lovely!

Before dinner was served, the chef, Gil, gave us a brief talk through the menu for the evening, filling us in on cooking methods and the provenance of what we were about to eat. A charcuterie plate with beetroot and fresh bread to start, then a fish soup with cheddar cheese -on-toast. This to be followed by wild rabbit with carrots, potatoes and chard, then a blueberry creme brulee with lemon shortbread for pud.

All to be topped off with coffee and chocolate truffles!

It was DELICIOUS!! I had already decided to try everything that was served, my only fear being that eel might make it onto the menu. But I didn't see one plate return to the kitchen uncleaned. The whole meal took three hours, but it didn't seem like it because the seating arrangement (two long tables side by side) meant you were sitting next to people you'd never met before. And people soon got chatting and swapping life experiences.

There was a moment of excitement when a light bulb exploded. Everyone jumped, there was a brief silence and then laughter. And as dusk fell, the fairy lights strung inside and outside the dining barn came into their own and before we knew it it was gone 11 p.m and the tractor and trailer had arrived to start taking diners back to the car park.

This wasn't just a meal out. It was an experience. It was more than I expected it to be. It was fun and relaxing and the best way to spend an evening.

So thank you, River Cottage HQ for delivering your ethos with such style, friendship and aplomb.

And thank you, kissy-kissy, to Andy for arranging such a fabulous anniversary present!